Funeral Potatoes

Photo: Oxmoor House

This popular Utah comfort food is commonly brought to a post-funeral communal meal. The covered dish, or easy-to-reheat casserole, is a classic for potlucks and other large gatherings.

Yield: Serves 18 (serving size: 3/4 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 4.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.5g
  • Carbohydrate: 11g
  • Fiber: 1.7g
  • Cholesterol: 16mg
  • Iron: 0.4mg
  • Sodium: 449mg
  • Calcium: 185mg

Ingredients

  • 2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • 6 ounces reduced-fat cheddar cheese, shredded (about 1 1/2 cups)
  • 3/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1 pound frozen Southern-style hash brown potatoes (about 5 cups)
  • 5 cups fresh or frozen broccoli florets, thawed
  • 1 cup chopped onion
  • Cooking spray
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine chicken soup and next 3 ingredients (through salt) in a large bowl. Add hash browns, broccoli, and onion, stirring to coat.
  3. 3. Spoon hash brown mixture into a 13 x 9-inch glass or ceramic baking dish lightly coated with cooking spray. Top with breadcrumbs and Parmesan cheese. Bake at 350° for 50 minutes or until filling is bubbly and topping is browned.
  4. Lighten Up
  5. Keep it creamy & comforting
  6. Rich cheese and sour cream keep this dish hearty and decadent. Some of the potatoes have been replaced with fiber-filled broccoli to bulk up the dish and reduce the calories. My secret for a crunchy topping that's lower in fat than potato chips? Breadcrumbs and a little Parmesan cheese.
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